Best 3 Mini Chimichangas Recipes
Craving a unique and flavorful meal? Look no further than mini chimichangas! These bite-sized treats are the perfect party appetizers or even a delightful main course and are bound to tantalize your taste buds with their crispy exterior and savory filling. With just a few simple ingredients, you can whip up a batch of these mini chimichangas in no time. Read on to discover the best recipes for creating scrumptious mini chimichangas that are sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
AIR-FRYER MINI CHIMICHANGAS
My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with 1 point facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.
Nutrition Facts : Calories 294 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
MINI CHIMICHANGAS
Wish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.-Kathy Rogers, Hudson, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.
Nutrition Facts : Calories 285 calories, Fat 14g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
MINI BEEF CHIMICHANGAS
I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! -Danielle Luaders, Clever, Missouri
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 mini chimichangas.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first 9 ingredients. Stir in cooked beef. , Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
Nutrition Facts : Calories 284 calories, Fat 18g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 423mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
Tips:
- Choose the right tortillas: Use corn or flour tortillas that are fresh and pliable. If the tortillas are too dry or brittle, they will crack when you try to roll them.
- Don't overfill the chimichangas: If you put too much filling in the chimichangas, they will be difficult to roll and seal. Aim for about 1/4 cup of filling per chimichanga.
- Seal the chimichangas tightly: After you have filled the chimichangas, be sure to seal them tightly so that the filling doesn't leak out. You can use a toothpick or a fork to seal the edges of the tortillas.
- Fry the chimichangas until they are golden brown: When you are frying the chimichangas, be sure to heat the oil to a medium-high temperature. This will help the chimichangas cook quickly and evenly. Fry the chimichangas for about 2-3 minutes per side, or until they are golden brown.
- Serve the chimichangas with your favorite toppings: There are many different toppings that you can serve with chimichangas, such as sour cream, guacamole, salsa, or cheese. You can also serve chimichangas with a side of rice or beans.
Conclusion:
Chimichangas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal, or they can be served as a party appetizer. With a variety of fillings and toppings to choose from, chimichangas are sure to please everyone at your table. So next time you are looking for a new and exciting dish to try, give chimichangas a try!
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